Handful of fresh coriander (cilantro)(or sub 1 teaspoon dried coriander)
¼teaspoonsweet paprika
¼teaspoonground cumin
¼teaspoonground turmeric
Salt + pepper, to taste
400g(14oz) tin of chickpeas, drained and rinsed
To serve:
Lettuce cups - this mixture should be enough to divide between 4 lettuce cupsRomaine lettuce, iceberg lettuce, butter lettuce, chicory all work well
Salad (optional)radishes, sweet red peppers, carrots, cherry tomatoes etc
Instructions
Heat up oil in a frying pan
Add onions and fry for 10 minutes or so, until soft and slightly caramelised
Meanwhile, either purée the chickpeas in a food processor or using a hand blender, or mash them up using a fork or a potato masher (depending on what kind of texture you prefer, and what equipment you have on hand!)
Add the spices, salt and pepper, coriander and chickpeas to the pan once onions are soft
Cook for around 5 minutes, stirring regularly until warmed through. Add a little splash of water so it's not too dry
To serve:
Stuff lettuce cups with falafel and add other vegetables such as radishes, sweet red peppers, carrots or cherry tomatoes if you wish. Add sauces of choice - options in Recipe Notes